Electrolux Built-In Dishwasher Assembly instructions

tables, tips and recipes
Built-In Electric Oven

2electrolux
Contents
Kitchen Assistant Recipes...................... 3 Uses, Tables and Tips ........................... 27
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Important information concerning your personal safety and information on how to avoid
damaging the appliance.
3General information and tips
2Environmental information

electrolux 3
Kitchen Assistant Recipes
In the Kitchen Assistant various dishes
are divided into categories:
•Pork/Veal
•Beef/Game/Lamb
•Poultry
•Fish
•Cake
•Pizza/Pie/Bread
•Casseroles/Gratins
Within the categories there are the adaptable
automatic systems. With these automatic
systems every dish is cooked to perfection.
It doesn’t matter whether it’s Granny’s recipe
or out of a cook book.
Selecting the desired dishes
1. Switch the appliance on using the On/
Off button. You will find yourself in the
main menu.
2. Using or select the menu option
Assisted Cooking, the desired category
and the recipe.
3. Confirm each one with OK.
Weight Automatic
The roasting time is automatically deter-
mined by inputting the weight.
The setting changes in 0.2 kg steps.
Recipe Automatic
With automatic recipes every dish suggested
is cooked to perfection.
Oven shelf level and the pre-set cook time or
end time are shown in the display for each of
the automatic recipes. Details of the ingredi-
ents required and how to prepare them are
given in this booklet.
Meatprobe Automatic
The oven switches itself off automatically
when the pre-set core temperature set is
reached.
In the clock functions display the length of
the programme is calculated. After a few
minutes the time is calculated and is dis-
played. The length of the programme is con-
stantly recalculated and updated.
1Warning: The meat probe is hot! There
is a risk of being burned when removing
the plug and the tip of the meat probe.
3Oven shelf level and the pre-set cook
time or end time in the event of core
temperature are shown in the display for
each of the automatic recipes.
Pork/Veal
Roast Pork
Settings:
–Automatic weight. Setting range for the
weight between 1000 and 3,000 g.
Method:
Season meat to taste and place in an oven-
proof dish. Add water or another liquid; the
bottom should be covered to a depth of 20-
40 mm.
Cook large meat joints without the rind and
bones.
Dishes with Weight Automatic
Roast Pork
Roast Veal
Roast Beef
Roast Game
Roast Lamb
Chicken, whole
Turkey, whole
Duck, whole
Goose, whole
Dishes with Meatprobe Automatic
Pork
Top Side Beef
Scandinavian Beef
Game
Lamb Joint, medium
Boned Poultry
Whole Fish

4electrolux
Pork
Settings:
–Automatic meat probe, core tempera-
ture 75 °C.
Method:
Season meat to taste, insert meat probe and
place in an ovenproof dish.
Pork Knuckle
Settings
–automatic recipes
Ingredients:
•1 hind knuckle of pork 0.8-1.2 kg
•2 tablespoons oil
•1 teaspoon of salt
•Teaspoon sweet-noble paprika
•1/2 teaspoon basil
•1 small tin sliced mushrooms
•Soup vegetables (carrot, leek, celery,
parsley)
•Water
Method:
Cut into the rind all around the pork knuckle.
Mix oil, salt, paprika and basil together and
spread over the pork knuckle. Put the pork
knuckle into a roasting tin and spread the
mushrooms over it. Add soup vegetables
and water; the bottom should be covered to
a depth of
20-30 mm.
–Time in the oven: 160 minutes
–Oven level: 1
–After about 30 minutes, turn the roast.
An audible signal sounds.
Pork Shoulder
Settings:
–automatic recipes
Ingredients:
•1.5 kg shoulder of pork, skin on, from a
young pig
•Salt
•Pepper
•2 tablespoons olive oil
•150 g finely sliced celery
•1 leek, sliced
•1 small tin tomatoes, finely chopped
•250 ml cream
•2 cloves of garlic, peeled and crushed
•Fresh rosemary and thyme
Method:
With a sharp knife cut diamonds into the
skin. Season with salt and pepper and
brown on all sides with the olive oil in a roast-
ing pan on the ring, then remove.
Sweat celery and leek with a little oil in a
roasting tin, then add tomatoes, cream, gar-
lic cloves, rosemary and thyme, stir and lay
the pork shoulder on top. Put roasting tin
into the oven.
–Time in the oven: 130 minutes
–Oven level: 1
Roast Veal
Settings:
–Automatic weight. Setting range for the
weight between 1000 and 3,000 g.
Method:
Season meat to taste and place in an oven-
proof dish. Add water or another liquid; the
bottom should be covered to a depth of 20-
30 mm. Cover with a lid.
Veal Knuckle
Settings:
–automatic recipes
Ingredients:
•1 hind knuckle of veal 1.5-2 kg
•4 slices cooked ham
•2 tablespoons oil
•1 teaspoon of salt
•1 teaspoon sweet-noble paprika
•1/2 teaspoon basil
•1 small tin sliced mushrooms
•Soup vegetables (carrot, leek, celery,
parsley)
•Water
Method:
Cut 8 slits lengthwise all around the veal
knuckle. Cut four slices of cooked ham in
half and place in the slits. Mix oil, salt, papri-
ka and basil together and spread over the
veal knuckle. Put the veal knuckle into a
roasting tin and spread the mushrooms over
it. Add soup vegetables and water to the veal
knuckle; the bottom should be covered to a
depth of 20-30 mm.
–Time in the oven: 160 minutes
–Oven level: 1

electrolux 5
Ossobuco
Settings:
–automatic recipes
Ingredients:
•4 tablespoons butter for browning
•4 slices of veal shank, 3-4 cm thick (cut
across the bone)
•4 medium-sized carrots, cut into small
dice
•4 sticks celery, cut into small dice
•1 kg ripe tomatoes, peeled, halved,
cores removed and cut into dice
•1 bunch parsley, washed and roughly
chopped
•4 tablespoons butter
•2 tablespoons flour for coating
•6 tablespoons olive oil
•250 ml white wine
•250 ml meat stock
•3 medium-sized onions, peeled and
finely chopped
•3 cloves of garlic, peeled and thinly
sliced
•1/2 teaspoon each of thyme and orega-
no
•2 bay leaves
•2 cloves
•Salt, freshly ground black pepper
Method:
Melt 4 tablespoons of butter in a roasting tin
and sweat the vegetables in it. Take vegeta-
bles out of the roasting tin.
Wash veal shank slices, dry, season and
then coat in the flour. Knock off surplus flour.
Heat the olive oil and brown the slices over a
medium heat until golden brown. Take meat
out and pour the surplus olive oil out of the
roasting tin.
Deglaze the meat juices in the roasting tin
with 250 ml of wine, put into a saucepan and
leave to simmer for a while. Add 250 ml meat
stock and add parsley, thyme, oregano and
diced tomato. Season with salt and pepper.
Then bring to the boil again.
Put vegetables into the roasting tin, put the
meat on top and pour the sauce over the
top. Cover the roasting pan with a lid and put
in the oven.
–Time in the oven: 120 minutes
–Oven level: 1
Stuffed Veal Breast
Settings:
–automatic recipes
Ingredients:
•1 bread roll
•1 egg
•200 g mince
•Salt, pepper
•1 chopped onion
•Parsley, chopped.
•1 kg breast of veal (with pocket cut into
it)
•Soup vegetables (carrot, leek, celery,
parsley)
•50 g bacon
•250 ml water
Method:
Soak roll in water and then squeeze water
out. Then mix with egg, mince, salt, pepper,
chopped onion and parsley.
Season breast of veal (with pocket cut into it)
and stuff the meat stuffing into the pocket.
Then sew up the opening.
Place the breast of veal in a roasting tin, add
soup vegetables, bacon and water.
–Time in the oven: 100 minutes
–Oven level: 1
Meat Loaf
Settings:
–automatic recipes
Ingredients:
•2 dry bread rolls
•1 onion
•20 g butter
•3 tablespoons chopped parsley
•750 g mince (a mixture of beef and pork)
•2 eggs
•Salt, pepper and paprika
•100 g rashers of bacon
Method:
Soak dry rolls in water and then squeeze wa-
ter out. Peel onion and chop finely, then
sweat and add chopped parsley.
Mix together mince, eggs, the squeezed out
rolls and the onion. Season with salt, pepper
and paprika, place in a roasting dish and
cover with rashers of bacon. Add a little wa-
ter and put in the oven.
–Time in the oven: 70 minutes
–Oven level: 1

6electrolux
Beef/Game/Lamb
Top Side Beef
Settings:
–Automatic meat probe, core tempera-
ture for:
–Rare 50 °C
–Medium 65 °C
–Well done 70 °C
Method:
Season meat to taste, insert meat probe and
place in an ovenproof dish.
Scandinavian Beef (not browned)
Settings:
–Automatic meat probe, core tempera-
ture for:
–Rare 50 °C
–Medium 65 °C
–Well done 70 °C
Method:
Season meat to taste, insert meat probe and
place in an ovenproof dish.
Roast Beef
Settings:
–Automatic weight. Setting range for the
weight between 1000 and 3,000 g.
Method:
Season meat to taste and place in an oven-
proof dish. Add water or another liquid; the
bottom should be covered to a depth of 20-
30 mm. Cover with a lid.
Marinated Beef
Settings:
–automatic recipes
To make the marinade:
•1 l water
•500 ml wine vinegar
•2 teaspoon of salt
•15 peppercorns
•15 juniper berries
•5 bay leaves
•2 bunches of soup vegetables
Bring everything to the boil and then
leave to cool.
•1.5 kg joint of beef
Pour the marinade over the meat until it
is covered and leave to marinade for 5
days.
Ingredients for the roast:
•2 tablespoons oil
•Salt
•Pepper
•Soup vegetables from the marinade
Method:
Take the joint of beef out of the marinade and
dry. Season with salt and pepper and brown
on all sides in a roasting pan on the ring and
add some soup vegetables from the mari-
nade.
Pour marinade into the roasting pan; the bot-
tom should be covered by 20-30 mm. Cover
the roasting pan with a lid and put in the oven.
–Time in the oven: 150 minutes
–Oven level: 1
Roast Game
Settings:
–Automatic weight. Setting range for the
weight between 1000 and 3,000 g.
Method:
Place meat in an ovenproof dish and season
to taste. Add water or another liquid; the bot-
tom should be covered to a depth of 20-30
mm. Cover with a lid.
Game
Settings:
–Automatic meat probe, core tempera-
ture 70 °C.
Method:
Season meat to taste, insert meat probe and
place in an ovenproof dish.
Rabbit
Settings:
–automatic recipes
Ingredients:
•2 saddles of hare
•6 juniper berries (crushed)
•Salt and pepper
•30g melted butter
•125 ml sour cream
•Soup vegetables (carrot, leek, celery,
parsley)
Method:
Rub saddles of hare with the crushed juniper
berries, salt and pepper and brush with melt-
ed butter.
Place saddles of hare in a roasting tin, pour
sour cream over and add soup vegetables.
–Time in the oven: 35 minutes
–Oven level: 1

electrolux 7
Mustard Rabbit
Settings:
–automatic recipes
Ingredients:
•2 rabbits, each 800g
•Salt and pepper
•2 tablespoons olive oil
•2 roughly chopped onions
•50 g diced bacon
•2 tablespoons flour
•375 ml chicken stock
•125 ml white wine
•1 teaspoon fresh thyme
•125 ml cream
•2 tablespoons Dijon mustard
Method:
Cut rabbits into 8 similarly sized pieces, sea-
son with salt and pepper and brown on all
sides in a roasting pan on the ring.
Remove rabbit pieces and brown the onions
and bacon. Sprinkle flour over and stir. Stir in
chicken stock, white wine and thyme and
bring to the boil.
Add cream and Dijon mustard, put meat
pieces back in, cover with a lid and then put
in the oven.
–Time in the oven: 90 minutes
–Oven level: 1
Wild Boar
Settings:
–automatic recipes
To make the marinade:
•1.5 l red wine
•150 g celeriac
•150 g carrots
•2 onions
•5 bay leaves
•5 cloves
•2 bunches of soup vegetables
Bring everything to the boil and then
leave to cool.
•1.5 kg wild boar joint (shoulder)
Pour the marinade over the meat until it
is covered and leave to marinade for
3 days.
Ingredients for the roast:
•2 tablespoons oil
•Salt
•Pepper
•Soup vegetables from the marinade
•1 small tin of chanterelles
Method:
Take the wild boar joint out of the marinade
and dry. Season with salt and pepper and
brown on all sides in a roasting pan on the
ring. Add chanterelles and some of the soup
vegetables out of the marinade.
Pour marinade into the roasting pan; the bot-
tom should be covered by 10-15 mm. Cover
the roasting pan with a lid and put in the oven.
–Time in the oven: 140 minutes
–Oven level: 1
Roast Lamb
Settings:
–Automatic weight. Setting range for the
weight between 1000 and 3,000 g.
Method:
Season meat to taste and place in an oven-
proof dish. Add water or another liquid; the
bottom should be covered to a depth of 20-
30 mm.
Lamb Joint, medium
Settings:
–Automatic meat probe, core tempera-
ture 70 °C.
Method:
Season meat to taste, insert meat probe and
place in an ovenproof dish.
–Oven level: 1
Leg of Lamb
Settings:
–automatic recipes
Ingredients:
•2.7 kg leg of lamb
•30 ml olive oil
•Salt
•Pepper
•3 cloves of garlic
•1 bunch of fresh rosemary
(or 1 teaspoon of dried rosemary)
•Water
Method:
Wash the leg of lamb and then pat dry, rub in
olive oil and make slashes in the meat. Sea-
son with salt and pepper. Peel the cloves of
garlic and slice, push together with the
sprigs of rosemary into the slashes in the
meat.
Put the leg of lamb into a roaster and add
water; the bottom should be covered to a
depth of 20-30 mm.
–Time in the oven: 165 minutes
–Oven level: 1

8electrolux
Poultry
Chicken, whole
Settings:
–Automatic weight. Setting range for the
weight between 900 and 2,100 g.
Method:
Place chicken in an ovenproof dish and sea-
son to taste.
After about 30 minutes, turn the roast. A re-
minder is displayed.
–Oven level: 1
Turkey, whole (Turkey)
Settings:
–Automatic weight. Setting range for the
weight between 1,700 and 4,700 g.
Method:
Place turkey in an ovenproof dish and sea-
son to taste. After about 30 minutes, turn the
roast. A reminder is displayed.
–Oven level: 1
Duck, whole
Settings:
–Automatic weight. Setting range for the
weight between 1500 and 3,300 g.
Method:
Place duck in an ovenproof dish and season
to taste. After about 30 minutes, turn the
duck. A reminder is displayed.
–Oven level: 1
Goose, whole
Settings:
–Automatic weight. Setting range for the
weight between 2300 and 4,700 g.
Method:
Place goose in an ovenproof dish and sea-
son to taste. After about 30 minutes, turn the
roast. A reminder is displayed.
–Oven level: 1
Boned Poultry
Settings:
–Automatic meat probe, core tempera-
ture 75 °C.
Method:
Season turkey breast (boneless) to taste, in-
sert meat probe and place in an ovenproof
dish.
–Oven level: 1
Chicken Legs
Settings:
–automatic recipes
Ingredients:
•4 chicken legs, 250 g each
•250 g crème fraîche
•125 ml cream
•1 teaspoon of salt
•1 teaspoon of paprika
•1 teaspoon of curry
•1/2 teaspoon pepper
•250 g sliced tinned mushrooms
•20 g flour
Method:
Clean the chicken legs and place in a roaster.
Mix the rest of the ingredients together and
pour over the chicken legs.
–Time in the oven: 55 minutes
–Oven level: 1
–After about 30 minutes, turn the roast.
An audible signal sounds.
Coq au Vin
Settings:
–automatic recipes
Ingredients:
•1 Chicken
•Salt
•Pepper
•1 tablespoons flour
•50 g clarified butter
•500 ml white wine
•500 ml chicken stock
•4 table soya sauce
•1/2 bunch of parsley
•1 sprig of thyme
•150 g bacon, diced
•250 g chestnut mushrooms, cleaned
and quartered
•12 shallots, peeled
•2 cloves of garlic, peeled and crushed
Method:
Clean the chicken and season with salt and
pepper and sprinkle with the flour.
Heat the clarified butter in a roasting tin on
the ring, brown the chicken on all sides. Pour
in the white wine, chicken stock and soya
sauce and bring to the boil.
Add parsley, sprig of thyme, diced bacon,
mushrooms, shallots and garlic.

electrolux 9
Bring to the boil again, cover with a lid and
put in the oven.
–Time in the oven: 55 minutes
–Oven level: 1
Roast Duck with Orange
Settings:
–automatic recipes
Ingredients:
•1 duck (1.6 - 2.0 kg)
•Salt
•Pepper
•3 oranges, peeled, de-seeded and cut
into cubes
•1/2 teaspoon salt
•2 oranges for juicing
•150 ml sherry
Method:
Clean the duck, season with salt and pepper
and rub with the peel of one orange.
Stuff the duck with cubes of orange sea-
soned with salt and sew it up.
Place the duck in the roasting tin, breast
down.
Squeeze the juice from the oranges, mix with
the sherry and pour over the duck.
Put duck in the oven; turn after 30 minutes (a
signal sounds).
–Time in the oven: 90 minutes
–Oven level: 1
–After about 30 minutes, turn the roast.
An audible signal sounds.
Stuffed Chicken
Settings:
–automatic recipes
Ingredients:
•1 chicken, 1.2 kg (with giblets)
•1 tablespoon oil
•1 teaspoon of salt
•1/4 teaspoon paprika
•50 g breadcrumbs
•3-4 tablespoons milk
•1 chopped onion
•1 bunch of parsley, chopped
•20 g butter
•1 egg
•Salt and pepper
Method:
Clean chicken and dry. Mix oil, salt and pa-
prika and rub into the chicken.
Stuffing: Mix together breadcrumbs and
milk. Put chopped onion, parsley and butter
into a pan and sweat. Finely chop heart, liver
and stomach and add an egg. Then mix eve-
rything together and season with salt and
pepper.
Place the duck in the roasting tin, breast
down.
–Time in the oven: 90 minutes
–Oven level: 1
–After about 30 minutes, turn the roast.
An audible signal sounds.
Fish
Whole Fish
Settings:
–Automatic meat probe, core tempera-
ture 70 °C.
Method:
Season fish to taste, insert meat probe and
place in an ovenproof dish.
–Oven level: 1
Fillet of Fish
Settings:
–automatic recipes
Ingredients:
•600-700 g perch-pike, salmon, or sea
trout fillets
•150 g grated cheese
•250 ml cream
•50 g breadcrumbs
•1 teaspoon of Estragon
•Parsley, chopped.
•Salt, pepper
•Lemon
•Butter
Method:
Sprinkle fish fillets with lemon juice and leave
to marinade for a while, then dab off surplus
juice with kitchen paper. Season the fish fil-
lets on both sides with salt and pepper.
Then place fish fillets in a buttered ovenproof
dish.
Mix together the grated cheese, cream,
breadcrumbs, tarragon and chopped pars-
ley. Spread the mixture immediately on the
fish fillets and place small knobs of butter on
the mixture.
–Time in the oven: 35 minutes
–Oven level: 3

10 electrolux
Cod fish
Settings:
–automatic recipes
Ingredients:
•800 g dried cod
•2 tablespoons olive oil
•2 large onions
•6 peeled cloves of garlic
•2 leeks
•6 red paprikas
•1/2 tin chopped tomatoes
•200 ml white wine
•200 ml court bouillon
•Pepper, salt, thyme, oregano
Method:
Soak dried cod overnight. Drain the dried
cod the next day and place in a saucepan
with fresh water, place on a ring and bring to
the boil. Then take from the ring and leave to
cool.
Put olive oil in a pan and heat. Peel onions
and slice finely, crush the peel garlic cloves
and slice the leeks and wash. Put together
into the hot oil and sauté briefly. Remove
cores from the peppers and cut into strips.
Then put into the pan with the chopped to-
matoes.
Add white wine and court bouillon and leave
to simmer for a while. Season with pepper,
salt, thyme and oregano and leave to simmer
in the pan for another 15 minutes.
Take the cooled dried cod out of the sauce-
pan and pat dry with kitchen paper. Remove
the skin, bones and all fins. Flake the fish and
place in an ovenproof dish mixed with the
vegetables.
–Time in the oven: 30 minutes
–Oven level: 1
Fish in Salt
Settings:
–automatic recipes
Ingredients:
•A whole fish, approx. 1.5-2 kg
•2 untreated lemons
•1 head of fennel
•4 sprigs of fresh thyme
•3 kg rock salt (coarse salt)
Method:
Clean fish and rub in the juice of two un-
waxed lemons.
Cut the fennel into thin slices and stuff to-
gether with the sprigs of fresh thyme into the
fish.
Place half of the rock salt in a baking dish
and place the fish on top. Place the other half
of the rock salt on the fish and press down
firmly.
–Time in the oven: 55 minutes
–Oven level: 1
Stuffed Calamari
Settings:
–automatic recipes
Ingredients:
•1 kg medium-sized squid, cleaned
•1 large onion
•2 tablespoons olive oil
•90 g long grain rice (cooked)
•4 tablespoons pinenuts
•4 tablespoons currants (raisins)
•2 tablespoons chopped parsley
•Salt, pepper
•Juice of a lemon
•4 tablespoons olive oil
•150 ml wine
•300 ml tomato juice
Method:
Rub squid intensively with salt and then
wash off under running water.
Peel onion, chop finely and sweat with two
tablespoons of olive oil until transparent. Add
long grain rice, pinenuts, currants and
chopped parsley to the onions and season
with salt, pepper and the juice of a lemon.
Stuff the squid loosely with the mixture, sew
up the opening.
Put four tablespoons of olive oil in a roasting
tin and sear the squid on the ring. Add wine
and tomato juice.
Cover the roasting pan with a lid and put in
the oven.
–Time in the oven: 60 minutes
–Oven level: 1
Steamed Fish
Settings:
–automatic recipes
Ingredients:
•400 g potatoes
•2 bunches of spring onions
•2 cloves of garlic
•1 small tin chopped tomatoes

electrolux 11
•4 filet of salmon slices
•Juice of a lemon
•Salt and pepper
•75 ml vegetable stock
•50 ml white wine
•1 sprig of fresh rosemary
•1/2 bunch of fresh thyme
Method:
Wash potatoes, peel, quarter and boil in salt-
ed water for 30 minutes, then drain and cut
into slices.
Wash spring onions and slice finely. Peel gar-
lic cloves and cut into pieces. Mix onions and
garlic with the chopped tomatoes.
Sprinkle salmon fillets with the juice of a lem-
on and leave to marinade. Then dry and sea-
son with salt and pepper.
Mix vegetables and potatoes and place in a
greased ovenproof dish, season and place
the salmon on top.
Pour vegetable stock and white wine over,
distribute rosemary and thyme over the top.
–Time in the oven: 35 minutes
–Oven level: 3
Jansons Temtation (Speciality from
Sweden)
Settings:
–automatic recipes
Ingredients:
•8-10 potatoes
•2 onions
•125 g anchovy fillets
•300 ml cream
•2 table spoons breadcrumbs
•Pepper
•Freshly chopped thyme
•2 tablespoons butter
Method:
Wash potatoes, peel and cut into fine slices.
Peel onions and cut into slices.
Grease an ovenproof baking dish with butter.
Place a third of the potatoes and onions in
the dish. Place half of the anchovy fillets on
top and cover with another third of the on-
ions and potatoes. Distribute the rest of the
anchovy fillets on top. On top place the rest
of the onions and potatoes, with the top lay-
er being potatoes.
Sprinkle with pepper and sprinkle the
chopped thyme over the top.
Pour the brine from the anchovies over the
bake and add the cream. Sprinkle over the
breadcrumbs and place little knobs of butter
on the top.
–Time in the oven: 60 minutes
–Oven level: 3
Cake
Lemon Sponge Cake
Settings:
–automatic recipes
For the dough:
•250 g butter
•200 g sugar
•1 small packet vanilla sugar
•1 pinch salt
•4 eggs
•150 g flour
•150 g cornflour
•1 level teaspoon baking powder
•Grated peel of 2 lemons
For the glaze:
•125 ml lemon juice
•100 g icing sugar
Other:
•Black cake tin, 30 cm long
•Margarine for greasing
•Breadcrumbs for coating cake tin
Method:
Place butter, sugar, lemon peel, vanilla sugar
and salt in a mixing bowl and cream togeth-
er. Then add the eggs one at a time and
cream together again.
Add the flour and cornflour mixed with the
baking powder to the creamed mixture and
fold in.
Put the mixture into the greased and bread-
crumbed cake tin, smooth out and put in the
oven.
After baking, mix lemon juice and icing sugar.
Turn the cake out onto a piece of aluminium
foil.
Fold up the aluminium foil against the sides
of the cake so that the glaze cannot run out.
Pierce the cake with a wooden skewer and
brush on the glaze.
Then leave the cake for a while to soak up
the glaze.
–Time in the oven: 75 minutes
–Oven level: 1

12 electrolux
Swedish Cake
Settings:
–automatic recipes
Ingredients:
•5 eggs
•340 g sugar
•100 g melted butter
•360 g flour
•1 small packet baking powder
•1 small packet vanilla sugar
•1 pinch salt
•200 ml cold water
Other:
28 cm round springform baking tin,
black, bottom lined with baking parchment
Method:
Place sugar, eggs, vanilla sugar and salt in a
mixing bowl and cream together for
5 minutes. Then add the melted butter to the
mixture and fold in.
Add the flour with the baking powder mixed
into it into the creamed mixture and stir in.
Finally add the cold water and mix everything
well. Put the mixture into the baking tin,
smooth and put in the oven.
–Time in the oven: 55 minutes
–Oven level: 1
Biscuit
Settings:
–automatic recipes
Ingredients:
•4 eggs
•2 tablespoons hot water
•50 g sugar
•1 small packet vanilla sugar
•1 pinch salt
•100 g sugar
•100 g flour
•100 g cornflour
•2 level teaspoons baking powder
Other:
•28 cm round springform baking tin,
•bottom lined with baking parchment
Method:
Separate the eggs. Cream egg yolks with
hot water, 50 g sugar, vanilla sugar and salt.
Beat egg whites with 100 g sugar until form-
ing peaks.
Sieve together flour, cornflour and baking
powder.
Carefully mix egg whites and egg yolks to-
gether. Then carefully fold in flour mixture.
Put the mixture into the baking tin, smooth
and put in the oven.
–Time in the oven: 30 minutes
–Oven level: 3
Cheese Cake (Quark flan)
Settings:
–automatic recipes
For the dough:
•150 g flour
•70 g sugar
•1 small packet vanilla sugar
•1 egg
•70 g softened butter
For the cream cheese:
•3 egg white
•50 g raisins
•2 table spoons Rum
•750 g low fat quark
•3 egg yolk
•200 g sugar
•Juice of one lemon
•200 g crème fraîche
•1 small packet of custard powder, vanil-
la flavour
Other:
•Black springform cake tin with 26 cm di-
ameter, greased
Method:
Sieve flour into a bowl. Add the rest of the in-
gredients and mix together with a hand-held
mixer. Then put the mixture in the fridge for 2
hours.
Cover the greased bottom of the springform
tin with about 2/3 of the mixture and prick
several times with a fork.
Form an edge about 3 cm high with the rest
of the mixture.
Beat the egg whites with a hand-held mixer
until forming peaks. Wash the raisins, drain
them well, sprinkle with the rum and leave to
soak.
Put low fat quark, egg yolks, sugar, lemon
juice, crème fraîche and the custard powder
in a mixing bowl and mix together well.
To finish, carefully fold the beaten egg whites
and the raisins into the quark mixture, fill in
the baking formand place in the oven.
–Time in the oven: 85 minutes
–Oven level: 1

electrolux 13
Fruit Cake
Settings:
–automatic recipes
Ingredients:
•200 g butter
•200 g sugar
•1 small packet vanilla sugar
•1 pinch salt
•3 eggs
•300 g flour
•1/2 packet baking powder
•125 g currants
•125 g raisins
•60 g chopped almonds
•60 g candied lemon peel or candied or-
ange peel
•60 g chopped candied cherries
•70 g whole blanched almonds
Other:
•Black springform cake tin, 24 cm diam-
eter
•Margarine for greasing
•Breadcrumbs for coating cake tin
Method:
Place butter, sugar, vanilla sugar and salt in a
mixing bowl and cream together. Then add
the eggs one at a time and cream together
again. Add the flour mixed with the baking
powder to the creamed mixture and fold in.
Then stir the fruit into the mixture.
Place the mixture in the prepared tin and pull
the mixture up a little higher at the edge than
in the centre. Decorate the edge and the
centre of the cake with the whole blanched
almonds. Put the cake into the oven.
–Time in the oven: 100 minutes
–Oven level: 1
Streusel Cake
Settings:
–automatic recipes
For the dough:
•375 g flour
•20 g yeast
•150 ml tepid milk
•60 g sugar
•1 pinch salt
•2 egg yolk
•75 g softened butter
For the crumble:
•200 g sugar
•200 g butter
•1 teaspoon of cinnamon
•350 g flour
•50 g chopped nuts
•30 g melted butter
Method:
Sieve the flour into a mixing bowl and make
a well in the centre. Cut up the yeast, place
it in the well, stir in with the milk and some of
the flour from around the edge, sprinkle with
flour, leave to rise in a warm place until the
flour sprinkled on the pre-dough is showing
cracks.
Put the sugar, egg yolks, butter and salt on
the edge of the flour. Knead all ingredients
into a workable yeast dough.
Leave the dough to rise in a warm place until
it is about double the size. Then roll out the
dough and place on a greased baking tray
and leave to rise again.
Place sugar, butter and cinnamon in a mixing
bowl and mix together.
Add the flour and the nuts and rub together
so that you make a crumble mixture. Spread
the butter on the risen dough and spread the
crumble mixture on it evenly.
–Time in the oven: 35 minutes
–Oven level: 3
Rich Yeast Plait
Settings:
–automatic recipes
Ingredients:
•750 g flour
•30g yeast
•400 ml tepid milk
•10 g sugar
•15 g salt
•1 egg
•100 g softened butter
To put together:
•1 egg yolk
•A little milk
Method:
Sieve the flour into a mixing bowl, make a
well in the centre. Cut up the yeast, place it
in the well, stir in with the milk and some of
the sugar and some of the flour from around
the edge, sprinkle with flour, leave to rise in a
warm place until the flour sprinkled on the
pre-dough is showing cracks.

14 electrolux
Put the rest of the sugar, salt, egg and butter
on the edge of the flour. Knead all ingredients
into a workable yeast dough.
Leave the dough to rise in a warm place until
it is about double the size.
Then weigh out into three equally sized piec-
es of dough and shape each one into a rope.
Plait the three dough ropes together.
Then cover and leave to rise for another half
an hour. Coat the surface of the plait with a
mixture of egg yolk and milk and then put in
the oven.
–Time in the oven: 50 minutes
–Oven level: 3
Yeast Plait
Settings:
–automatic recipes
For the dough:
•650 g flour
•20 g yeast
•200 ml tepid milk
•40 g sugar
•Salt
•5 egg yolk
•200 g softened butter
For the filling:
•250 g chopped walnuts
•20 g breadcrumbs
•1 teaspoon ground ginger
•50 ml milk
•60 g honey
•30 g melted butter
•20 ml rum
To put together:
•1 egg yolk
•A little milk
•50 g flaked almonds
Method:
Sieve the flour into a mixing bowl and make
a well in the centre. Cut up the yeast, place
it in the well and stir in with the milk and a lit-
tle of the sugar and the flour from around the
edge, sprinkle with flour, leave to rise in a
warm place until the flour sprinkled on the
pre-dough is showing cracks.
Put the rest of the sugar on the edge of the
flour. Knead all ingredients into a workable
yeast dough. Leave the dough to rise in a
warm place until it is about double the size.
For the filling, mix all ingredients together. Di-
vide the dough into three equal parts and roll
out into long rectangles. Spread a third of the
filling onto each rectangle and then roll up
the pieces of dough.
Make a plait out of the three pieces of dough.
Coat the surface of the plait with a mixture of
egg yolk and milk and then sprinkle with
flaked almonds.
–Time in the oven: 55 minutes
–Oven level: 3
Ring Cake
Settings:
–automatic recipes
Ingredients:
•500 g flour
•1 small packet dried yeast
•80 g icing sugar
•150 g butter
•3 eggs
•2 level teaspoons salt
•150 ml tepid milk
•70 g raisins (soak in 20 ml of kirsch for 1
hour beforehand)
To put together:
•50 g whole peeled almonds
Method:
Put flour, dried yeast, icing sugar, butter,
eggs, salt and milk into a mixing bowl and
knead to a smooth yeast dough. Cover the
dough in the bowl and leave to rise for 1
hour.
Knead the soaked raisins into the dough by
hand.
Place the almonds individually into each in-
dentation of a greased and floured gugelhupf
tin. Then shape the dough into a sausage
shape, place in the gugelhupf tin. Cover and
leave to rise again for 45 minutes.
–Time in the oven: 60 minutes
–Oven level: 1
Savarin Cake
Settings:
–automatic recipes
For the dough:
•350 g flour
•1 small packet dried yeast
•75 g sugar
•100 g butter
•5 egg yolk

electrolux 15
•1/2 teaspoon salt
•1 small packet vanilla sugar
•125 ml hot milk
After baking:
•375 ml water
•200 g sugar
•100 ml plum brandy or 100 ml orange li-
queur
Method:
Put flour, dried yeast, sugar, butter, egg
yolks, salt, vanilla sugar and milk into a mix-
ing bowl and knead to a smooth yeast
dough. Cover the dough in the bowl and
leave to rise for 1 hour. Then place the dough
in a greased ring-shaped cake tin or savarin
tin and cover and leave to rise again for 45
minutes.
–Time in the oven: 35 minutes
–Oven level: 1
After baking:
Bring water and sugar to the boil and leave
to cool.
Add plum brandy or orange liqueur to the
sugar water and mix together.
When the cake has cooled, pierce it several
times with a wooden skewer and then let the
mixture soak into the cake evenly.
Brownies
Settings:
–automatic recipes
Ingredients:
•250 g plain chocolate
•250 g butter
•375 g sugar
•2 small packet vanilla sugar
•1 pinch salt
•5 table spoons water
•5 eggs
•375 g walnuts
•250 g flour
•1 teaspoon of baking powder
Method:
Break plain chocolate up into large pieces
and melt in a bain marie.
Cream together butter, sugar, vanilla sugar,
salt and water, add the eggs and the melted
chocolate.
Roughly chop the walnuts, mix with the flour
and baking powder and fold into the choco-
late mixture.
Line a deep baking tray with baking parch-
ment, put the mixture on top and smooth.
–Time in the oven: 50 minutes
–Oven level: 3
After baking:
Leave to cool, remove baking parchment
and cut into squares.
Muffins
Settings:
–automatic recipes
Ingredients:
•150 g butter
•150 g sugar
•1 small packet vanilla sugar
•1 pinch salt
•Zest of one unwaxed lemon
•2 eggs
•50 ml milk
•25 g cornflour
•225 g flour
•10 g baking powder
•1 jar of sour cherries (375g)
•25 g chocolate chips
Other:
•Paper cases, approx. 7cm in diameter
Method:
Cream together butter, sugar, vanilla sugar,
salt and the zest of one unwaxed lemon. Add
eggs and cream together again.
Mix the cornflour, flour and baking powder
and fold into the mixture with the milk.
Drain sour cherries and fold into the mixture
with the chocolate chips.
Put the mixture into the paper cases, put
cases onto a baking tray and put in the oven.
–Time in the oven: 40 minutes
–Oven level: 3
Sweet Tart
Settings:
–automatic recipes
Ingredients:
•2 sheets original Swiss flaky pastry or
puff pastry (rolled out in a square)
•50 g ground hazelnuts
•1.2 kg apples
•3 eggs
•300 ml cream
•70 g sugar
•1 small packet vanilla sugar

16 electrolux
Method:
Place pastry on a well-greased baking tray
and prick the bottom all over with a fork.
Spread the hazelnuts evenly over the pastry.
Peel apples, remove cores and cut into 12
slices. Spread slices evenly on the pastry.
Mix eggs, cream, sugar and vanilla sugar to-
gether well and put over the apples.
–Time in the oven: 45 minutes
–Oven level: 1
Carrot Cake (Swiss; Recipe 1)
Settings:
–automatic recipes
For the dough:
•4 egg white
•1 pinch salt
•80 g icing sugar
•4 egg yolk
•120 g sugar
•200 g finly grated carrots
•200 g finly ground almonds
•1 lemon, juice and grated skin
•1 tablespoon cherry liquer
•1/2 teaspoon cinnamon
•60 g flour
•1/2 teaspoon baking powder
For the icing:
•150g icing sugar
•1 tablespoon cherry liquer
•12 decorative marzipan carrots
Other:
Springform cake tin with 26 cm diameter,
greased and the bottom lined with baking
parchment.
Method:
Beat egg whites with salt until forming
peaks, add the icing sugar and beat to a fest
white of egg.
Mix the egg yolke and sugar to a cream and
add the other ingredients.
Add a quarter of the beaten white of egg with
the egg yolk and then carefully mix the rest of
the beaten white of egg with mixture.
Pour the dough into the prepared baking tin
and smooth.
–Time in the oven: 55 minutes
–Oven level: 3
After baking:
Let the cake cool. We recommend the prep-
aration work to be carried out one to two
days in advance and to keep covered in the
fridge.
For the overglaze, mix the icing sugar with
the cherry liquer. Add water if necessary.
Cover the cake with the overglaze and dec-
orate with the marzipan carrots.
Carrot Cake (Great Britain; Recipe 2)
Settings:
automatic recipes
For the dough:
•150 ml sunflower oil
•100 g brown sugar
•2 eggs
•75 g syrup
•175 g flour
•1 teaspoon of cinnamon
•1/2 teaspoon ground ginger
•1 teaspoon of baking powder
•200 g finely grated carrots
•75 g sultanas
•25 g grated coconut
For the icing:
•50g butter
•150 g cream cheese
•40 g sugar crystals
•Ground hazelnuts
Other:
•Round springform cake tin with 22 cm
diameter, greased
Method:
Cream together sunflower oil, brown sugar,
eggs and syrup. Fold in the rest of the ingre-
dients for the mixture.
Put the mixture into the greased baking tin.
–Time in the oven: 55 minutes
–Oven level: 3
After baking:
Mix butter, cream cheese and sugar crystals
(if necessary, add a little milk to make it
spreadable)
Spread over the cake once it has cooled
down and sprinkle ground hazelnuts over the
top.

electrolux 17
Almond Cake
Settings:
–automatic recipes
For the dough:
•5 eggs
•200 g sugar
•100 g marzipan
•200 ml olive oil
•450 g flour
•1 table spoons water
•1 small packet baking powder
•50 g chopped pistachios
•125 g ground almonds
•300 ml milk
For the icing:
•200 g apricot jam
•5 table spoons icing sugar
•1 teaspoon of cinnamon
•2 tablespoons hot water
•Flaked almonds
Other:
•28 cm springform cake tin
Method:
Cream together eggs, sugar and marzipan
for 5 minutes, then slowly add the olive oil to
the egg mixture.
Sieve the flour, cinnamon and baking pow-
der together, then mix the chopped pistachi-
os and the ground almonds into the flour.
Then carefully fold into the egg mixture to-
gether with the milk.
Sprinkle the base of the springform tin with
breadcrumbs and then put the mixture into
the tin.
–Time in the oven: 70 minutes
–Oven level: 3
After baking:
Heat up the apricot jam and then spread on
the cake using a brush; then leave to cool.
Mix together icing sugar, cinnamon and hot
water; then spread on the cake. Then sprin-
kle flaked almonds immediately onto the
glazed top of the cake.
Fruit-Tart
Settings:
–automatic recipes
For the dough:
•200 g flour
•1 pinch salt
•125 g butter
•1 egg
•50 g sugar
•50 ml cold water
For the filling:
•400 g fruit according to the season (ap-
ples, peaches, sour cherries, etc.)
•90 g ground almonds
•2 eggs
•100 g sugar
•90 g softened butter
Other:
•Quiche tin with 28 cm diameter, greased
Method:
Sieve flour into a mixing bowl, mix salt and
butter cut into small pieces into the flour.
Then add egg, sugar and cold water and
knead into a pastry.
Cool the pastry for 2 hours in the fridge.
Roll out the refrigerated pastry and place in
the greased quiche tin and prick with a fork.
Clean fruit, remove cores, stones or pips and
place in small pieces or slices on the pastry.
Place ground almonds, eggs, sugar and sof-
tened butter in a bowl and cream together.
Then put on top of the fruit and smooth out.
–Time in the oven: 50 minutes
–Oven level: 1
Pizza/Pie/Bread
Pizza
Settings:
–automatic recipes
For the dough:
•14 g yeast
•200 ml tepid water
•300 g flour
•1 teaspoon of salt
•1 tablespoon oil
For the filling:
•1/2 small tin tomatoes, chopped
•200 g Emmenthal or mozarella cheese,
grated

18 electrolux
•100 g salami
•100 g cooked ham
•150 g mushrooms
•150 g Feta or 50 g Parmesan
•Oregano
Other:
•Baking tray, greased
Method:
Crumble yeast into a bowl and dissolve in the
tepid water. Mix the salt into the flour and
add it with the oil to the bowl.
Knead the ingredients until a workable
dough that does not stick to the bowl is pro-
duced. Then leave the dough to rise in a
warm place until it doubles in volume.
Roll out the dough and place on the greased
baking tray, prick the bottom with a fork.
Place the ingredients for the topping on the
base in the order given.
–Time in the oven: 25 minutes
–Oven level: 1
Onion Tart
Settings:
–automatic recipes
For the dough:
•300 g flour
•20 g yeast
•125 ml tepid milk
•1 egg
•50 g butter
•1 teaspoon of salt
For the filling:
•750 g onions
•250 g bacon
•3 eggs
•250 g crème fraîche
•125 ml milk
•Salt
•1/2 teaspoon ground pepper
Method:
Sieve the flour into a mixing bowl and make
a well in the centre.
Cut up the yeast, put into the well, mix with
the tepid milk and a little flour from around
the edge. Sprinkle with flour, leave to rise in
a warm place until the flour sprinkled on the
pre-dough is showing cracks.
Place the egg and butter on the edge of the
flour. Knead all ingredients into a workable
yeast dough.
Leave the dough to rise in a warm place until
it is about double the size.
In the meantime, peel and quarter the onions
and then slice thinly. Dice the bacon and
cook gently on a cooking ring with the on-
ions until the latter are transparent and then
leave to cool.
Roll out the dough and place on a greased
baking tray, prick the bottom with a fork and
press the edges up. Leave to rise again.
Stir eggs, crème fraîche, milk, salt and pep-
per together. Add the cooled onions and ba-
con to the mixture. Mix everything together,
put onto the dough base and smooth out.
–Time in the oven: 45 minutes
–Oven level: 1
Quiche Lorraine
Settings:
–automatic recipes
For the dough:
•200 g flour
•2 eggs
•100 g butter
•1/2 teaspoon salt
•A little pepper
•1 pinch salt
For the filling:
•150 g grated cheese
•200 g cooked ham or lean bacon
•2 eggs
•250 g sour cream
•Salt, pepper and nutmeg
Other:
•Black baking tin, greased, diameter 28
cm
Method:
Place flour, butter, eggs and seasoning in a
mixing bowl and mix to a smooth pastry. Put
the pastry in the fridge for a few hours.
Then roll out the pastry and place in the
greased black baking tin. Prick the bottom
with a fork.
Spread the bacon on the pastry.
To make the filling, mix the eggs, the sour
cream and the seasoning together. Then add
the cheese.
Pour the filling over the bacon.
–Time in the oven: 45 minutes
–Oven level: 1

electrolux 19
Goatscheese Flan
Settings:
–automatic recipes
For the dough:
•125 g flour
•60 ml olive oil
•1 pinch salt
•3-4 tablespoons cold water
For the filling:
•1 tablespoons olive oil
•2 onions
•Salt and pepper
•1 teaspoon chopped thyme
•125 g ricotta
•100 g goat’s cheese
•2 table spoons olive oil
•1 egg
•60 ml cream
Other:
•Black baking tin, greased, diameter 28
cm
Method:
Place flour, olive oil and salt in a mixing bowl
and combine until the mixture resembles
breadcrumbs. Add water and knead to a
dough. Put the pastry in the fridge for a few
hours.
Then roll out the pastry and place in the
greased black baking tin. Prick the bottom
with a fork.
Put 1 tablespoon of olive oil in a pan. Peel
onions, slice thinly and sweat in the oil for
about 30 minutes with the lid on. Season
with salt and pepper and mix in 1/2 tea-
spoon of chopped thyme.
Let onions cool slightly, then spread on the
pastry.
Then spread the ricotta and goat's cheese
on top and add the olives. Sprinkle 1/2 tea-
spoon of chopped thyme over the top.
To make the filling, mix the eggs and the
cream together. Pour the filling over the tart.
–Time in the oven: 45 minutes
–Oven level: 1
Cheese Flan
Settings:
–automatic recipes
Ingredients:
•1.5 sheets original Swiss flaky pastry or
puff pastry (rolled out in a square)
•500 g grated Gruyère (Greyerzer)
•200 ml cream
•100 ml milk
•4 eggs
•Salt, pepper and nutmeg
Method:
Place pastry on a well greased baking tray.
Prick dough well all over with a fork.
Spread the Emmental cheese evenly on the
pastry.
Mix cream, milk and eggs and season with
salt, pepper and nutmeg. Mix well again and
pour over the cheese.
–Time in the oven: 40 minutes
–Oven level: 1
Cheese Pastry
Settings:
–automatic recipes
Ingredients:
•400 g Feta cheese
•2 eggs
•3 tablespoons chopped flat leaf parsley
•Black pepper
•80 ml olive oil
•375 g filo pastry
Method:
Mix together Feta, eggs, parsley and pepper.
Cover filo pastry with a damp cloth, so that it
does not dry out. Lay 4 sheets on top of one
another, brushing each lightly with oil.
Cut into 4 strips, each about 8cm long. Add
1 teaspoon of feta mixture to each corner of
the strips and fold these diagonally to form a
triangle and then press the edges together.
Place upside down on a baking tray and
brush with oil.
–Time in the oven: 25 minutes
–Oven level: 3

20 electrolux
White Bread
Settings:
–automatic recipes
For the dough:
•1,000 g flour
•1 cube of fresh yeast or 2 packets of
dried yeast
•650 ml milk
•15 g salt
Other:
•Baking tray, greased or lined with baking
parchment
Method:
Place flour and salt in a large bowl. Dissolve
the yeast in tepid milk and add to the flour.
Knead all ingredients into a workable dough.
Depending on the qualities of the flour, a little
more milk may be required to achieve a
workable dough.
Leave the dough to rise until it doubles in
size.
Cut the dough into two, make into two long
loaves and place on the baking tray which
has been greased or covered with baking
parchment.
Leave the loaves to rise by half as much
again.
Before baking, dust them with flour and with
a sharp knife cut
3-4 diagonal lines, at least 1 cm deep.
–Time in the oven: 55 minutes
–Oven level: 3
Farmer bread (dark coarse rye bread)
Settings:
–automatic recipes
Ingredients:
•500 g wheat flour
•250 g rye flour
•15 g salt
•1 small packet dried yeast
•250 ml water
•250 ml milk
•15 g salt
Other:
•Baking tray, greased or lined with baking
parchment
Method:
Place wheat flour, rye flour, salt and dried
yeast in a large bowl.
Mix water, milk and salt and add to the flour.
Knead all ingredients into a workable dough.
Leave the dough to rise until it doubles in
size.
Shape the dough into a long loaf and place
on the baking tray which has been greased
or covered with baking parchment.
Leave the loaf to rise again by half its volume.
Before baking dust with a little flour and cut.
–Time in the oven: 60 minutes
–Oven level: 3
Russian Cake
Settings:
–automatic recipes
For the dough:
•250 g spelt flour
•250 g butter
•250 g low fat quark
•Salt
For the filling:
•1 head of white cabbage (500 g)
•50 g bacon
•2 tablespoons clarified butter
•Salt, pepper and nutmeg
•3 tablespoons sour cream
•2 eggs
Other:
•Baking tray with baking parchment
Method:
Knead spelt flour, butter, low fat quark and a
little salt into a dough and place in the fridge.
Cut white cabbage into fine strips. Dice ba-
con and fry in the clarified butter. Add the
cabbage and sauté until soft. Season with
salt, pepper and nutmeg and fold in the sour
cream.
Continue to braise until all liquid has evapo-
rated.
Hard boil eggs, cool and then dice, mix into
the cabbage and leave to cool.
Roll out the dough and cut out round circles
with an 8 cm diameter.
Put a little filling in the middle of each one and
fold over. Seal the edges by pressing togeth-
er with a fork.
Place the pierogi on a baking tray lined with
baking parchment and brush with egg yolk.
–Time in the oven: 20 minutes
–Oven level: 3